Relish The Flavor Of Vegetables In Chow Chow

Food Bites

June 16, 1999|By PATRICIA EPPS Daily Press

Margaret Kelley of Smithfield requested a recipe for Chow Chow, a mixed vegetable relish. She has planted an abundance of tomato plants and is trying to find some different recipes that use tomatoes. She says her grandmother made this when she was a little girl.

CHOW CHOW

1 gallon green tomatoes

1/2 cup salt

1 head cabbage

4 large onions

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon cloves

1 cup sugar

2-3 garlic cloves, finely chopped

2-3 hot green peppers

1 quart vinegar

Chop the tomatoes, and place in a crock-pot or large enamel bowl.

Add 1/2 cup salt, and stir. Let it sit overnight.

The next day, soak tomatoes, cabbage and onions together for 2 hours. Drain off the juice and pour vegetables into large cooking pot.

Add allspice, cinnamon, cloves, sugar, garlic and hot peppers.

Pour in enough vinegar to boil (about 1 quart). Cook until the tomatoes are tender .Place the mixture in sterilized jars while it's hot and seal. (Taste for salt. If it's too salty, rinse before you place in jars.)

Makes about 4 quarts or 8 pints of chow chow.

From "Justin Wilson Looking Back, A Cajun Cookbook,"

(Pelican Publishing Co., 1997).

I thought this carrot and pepper recipe looked tasty. Let me know how you liked it.

One of my colleagues at the paper asked about a good summer dessert. Angel Food cake is light and refreshing - and it doesn't have too many calories!

ANGEL FOOD CAKE

1 cup flour

11/2 cups sugar

Whites of 12 medium eggs

1/4 teaspoon salt

11/2 teaspoons cream of tartar

1/2 teaspoon almond extract

11/2 teaspoons vanilla extract

Sift flour and 3/4 cup of sugar together three times. Beat egg whites together with salt, cream of tartar and extracts, until mixture forms soft peaks. Sprinkle remaining sugar, 2 tablespoons at a time, over the egg whites. Beat until mixture forms stiff peaks.

Recipe makes enough icing to ice two 8- or 9-inch layers or one 10-inch tube cake.

Reprinted from the Daily Press, June 27, 1974.

CORRECTION. A recipe for Olive Garden Italian Dressing did not include the amounts for two of the ingredients. Here is the corrected recipe.

Olive Garden Italian Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoons corn syrup

2 tablespoons Parmesan cheese

2 tablespoons Romano cheese

1/4 teaspoon garlic salt - or one clove garlic minced

1/2 teaspoon Italian seasoning

1/2 teaspoon parsley flakes

1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little tart for your own personal tastes, add a little extra sugar.

From CopyKat recipes at www.copykat.com

ATTENTION READERS. I need help with an outstanding recipe request. I have a reader requesting a recipe for making Fig Newton cookies. She has a fig tree that produces lots and lots of figs in August. If you have this recipe, please pass it in to me so I can share it with our readers.